Fmd Hamburger Steak With Onion Gavy Recipes

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

Steps:

• Divide beef into 4 equal portions, shaping each into a 1/2 inch-thick patty. Sprinkle patties evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Heat 2 teaspoons oil in a large skillet over medium-high heat; swirl to coat. Add the patties; cook 3 minutes on each side or until browned; remove from the pan.
• Add the remaining 1 teaspoon oil to the pan; swirl to coat. Add vertically sliced onion, saute 3 minutes or until lightly browned and tender. Sprinkle onion with flour; cook 3 sweconds, stirring constantly. Add the stock and sherry and the remaining salt and pepper; bring to a boil.
• Return the patties to the pan; reduce heat to medium, partially cover, and cook 5 minutes or until the gravy is slightly thickened. Sprinkle with green onions if desired.

Steps:

• 1. Heat the oil over medium high in a large heavy-bottomed stainless skillet.
• 2. In a medium sized bowl, combine the ground chuck, chopped onion, egg, seasoned salt, garlic powder and pepper.
• 3. Shape into 4 to 6 equal sized patties. Dip each patty into the flour and cook until browned on both sides; remove and set those aside.
• 4. Add the sliced onions to the skillet and cook over medium heat until lightly caramelized, stirring regularly. Add Mushrooms if so desired. Whisk together the beef broth and water with 1/4 cup of flour, 1/2 teaspoon of seasoned salt and pepper to taste until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken.
• 5. Return the hamburger steaks to the skillet, turn to coat, add sliced mushrooms if using, and reduce heat to simmer. Cook, covered, for about 20 minutes longer. Serve with mashed potatoes and some green beans, or a mixed garden salad on the side.
• 6. Cook's Notes: The brown gravy for these is pretty good all on its own since its reliant on the pan drippings, but if you have it, just a splash of Kitchen Bouquet adds a bit more depth and is delicious. If you find that you need a binder, add in some fresh bread crumbs to the ground beef. If using pre-made hamburger steak patties, omit the onion, egg and hot sauce, and sprinkle both sides of the patties with the seasoned salt, garlic powder and pepper, pressing in the seasoning a bit. Then dip each patty in the flour and proceed with the remaining recipe.

Steps:

• Make 4 equal patties from the ground beef. Season well with salt and pepper.
• Cook in non stick skillet until almost medium rare- about 5-6 minutes on each side. Remove to plate.
• Cook onions in the same skillet, using a little water to keep from sticking. Season well with salt and pepper.
• When onions start to get soft, add thyme and garlic. Stir, and cook, until soft.
• Mix arrowroot powder with a little cold water or stock.
• Pour beef stock over the onions and bring to simmer.
• Add arrowroot mixture, stir until thickened.
• Add tamari and taste. Adjust seasoning.
• Add beef patties back in- simmer for 5-6 minutes, until beef is done.

Steps:

• Season the steak on both sides with salt and pepper.
• Heat the olive oil in a large cast iron skillet over medium-high heat. Add the steak and cook, undisturbed, until browned on the bottom, 5-6 minutes. Flip and cook on the other side for 4 minutes for medium-rare doneness, or until cooked to your liking. Transfer the steak to a plate.
• Return the skillet to medium heat and add the onion, garlic, and rosemary. Cook, stirring to scrape up any browned bits from the bottom of the pan, until the onion is soft and caramelized, about 6 minutes. Stir in the mustard and water, bring to a simmer, and cook until the sauce thickens, 3-4 minutes. Remove the skillet from the heat and season with salt and pepper.
• Thinly slice the steak. Spoon the mustard-onion sauce over the meat and garnish with more rosemary leaves. Serve with potatoes or pasta alongside.
• Enjoy!